White Labs nowadays has WLP030 Thames Valley Ale which did not exist before. So I think the "equivalent" info is superseded. However you are right that they are similar, as both are supposed to give red apple as the main aroma.
I'm fascinated by all this. While I'm sure WLP030 is an excellent yeast, I must say that having drunk English beers probably into the tens of thousands, including many from the Thames Valley. I don't recall tasting a beer which smelled of red apples. What do red apples smell like anyway? I also drink a lot of cider. I love cider. If it didn't make me fall over, I'd drink it more than beer. But if I had a beer that tasted or smelled like cider, I'd say it was off.
Interesting. Too high temperature s04 is exactly what I am getting from Verdant
. Just with an intensity factor 4.
Both Bass Draught and Worthington White Shield were described by Ron Pattinson as showing red apple flavour. Worthington especially in older bottles.
Me neither. I lived in Southampton and Bournemouth in the 70s and 80s and I don't recall even seeing it. Even then, though, it was considered an old man's drink. Even so I would have drunk it rather than the Watneys and Whitbread of the day.
Luxury growing up in Northwich in the late 60’s and early 70’s every pub (about 20) was a Greenall Whitley pub and the beer was awful. GW were a Warrington brewery that also made Grunhalle lager and Vladivar Vodka from Varrington. My mate had a car so we went out of town and drank Double Diamond.
Spent a year in North Wales where I was barman in a hotel. I know all about Greenall's and Grunhalle. It was, indeed, truly awful.
They were indeed good times, @Miraculix , when men were real men and drinking beer was classed as an extreme sport inasmuch as there was a serious risk of drowning before getting drunk.The good old times
I’m in the US - we used to occasionally get Double Diamond here. Its one of the beers I have not seen here for many years now. Along with quite a few other UK beers we used to see here. Whitbread, even Bass is not so common here these days. At one point I bought a case of Worthingtons and I also bought a case of Young’s Old Nick. When i first started homebrewing in 1997 Double Diamond was one of the beers I tried to make within my first year of brewing back then. I liked it.
I haven’t used 1275 for several years but in the past I used to use it for Mild Ale. When I was putting beers in competitions I won first place for Mild ales made with 1275 at least 4 or 5 times. Its a nice yeast. I recall noting it was “cleaner” though than other British yeast strains I had used at the time.Both Bass Draught and Worthington White Shield were described by Ron Pattinson as showing red apple flavour. Worthington especially in older bottles.
I made myself and tasted a few IPAs made by others with WY1275 and noticed red apple everytime.
Cider flavour is much sharper and usually a sign of infection or bad yeast handling (Fuller's strain is known for this), except of course in ciders
I'd reply like, if it wasn't such an awful thing to say about double diamond.
Double Diamond was awful but not as awful as GW bitter.
The original hasn't been made since the mid-90s, and played a similar role in the UK as Bud Lite plays in US craft brewing, it was the beer that epitomised everything bad about mass-market beer. CAMRA had a badge "DD is K9 P", there's more about it here :
Whitbread sold out to the future ABI at the turn of the century, they only do coffee shops and hotels now. Bass also ended up with ABI and they've never really worked out what to do with it, but it's not become a minor cult on cask. That kind of beer is really fragile though, it gets dull very quickly if you don't have the turnover.
Greenall Whitley a Warrington brewery. See above.
Is that Warrington N.Z?Greenall Whitley a Warrington brewery. See above.
The article says it is a Samuel Smith’s pub, not Timothy Taylor.
They do a lot of weird stuff but I don't think that one is particularly weird - it's tough in hospitality at the moment, especially in London where competition is fierce, they've lost a lot of barstaff to Brexit, and Sam's ultra-traditional approach just looks rather out of place, especially now that they are no longer the "cheap" option in London.
I used to be a (semi) regular at Ye Olde Cheshire Cheese, which has the advantage of mostly underground so the "no mobile phones" rule is enforced largely by 12ft of limestone instead of the staff.
We should be good at this tasting lark? Brought up with Jilly Goolden and Oz Clark (BBC TV's "Food and Drink") in the background, describing wine flavours in the most outlandish way (I think they tried to out-do each other). All these beer tasting flavours are just less extreme examples of it: You slap a name on a taste, if it catches on and someone dares to say they don't get, stick your nose in the air and mumble "amateurs" under your breath.
I like it, I've been meaning to do an all First Gold bitter. 10% sugar, invert or even cane sugar could help get you a little more attenuation if you want. That's what I would do anyway.
It makes sense to add sugar to prevent the Fuller's strain from leaving too much sweetness. I don't think it's necessary in the recipe in question, but sometimes it is nice to drop the 75% attenuation that Fuller's gives to 80%. This is even more true if one uses one of the dry yeast strains with 65% attenuation...
